Once again I find myself apologising for a extended absence from blogging. I have been feeling rather ill for the last couple of weeks after a bout of stomach flu. It has been a real eye opener to have no appetite and no desire to eat or cook anything. Thank goodness for potato waffles, ginger snaps and litres of ginger beer. Thankfully, I am feeling almost back to normal and can now look at and think about food. I am looking forward to sharing among other things some gluten and dairy free desserts including a Christmas pudding ready for stir up Sunday, a cordial for mulled wine and some interesting veggie dishes that make good use of winter varieties. However, to start November off here is salad recipe that is perfect for a light lunch of supper.
Egg and Avocado Salad (Serves 2)
Vegetarian, Dairy Free, Gluten Free
1 Ripe avocado
1/2tbs Lemon juice
2-4 tbs Mayonnaise (gluten free and dairy free as required)
A good dash of yellow curry powder
1tsp Mango chutney or 1/2 tsp apricot jam (optional)
- In a pan place your eggs and cover with water. Bring to the boil and simmer on a low heat for around 6-7 mins. Once cooked remove and run under a cold tap and then place in a bowl of cold water to cool. Once cool, peel off the shell by cracking all over, (tip- this is much easier to do on old eggs). Cut each egg into thin slices.
- Slice your avocado in half and remove the stone with a knife and then peel back the skin. Slice into thin slices. Drizzle the lemon juice over the avocado slices, this will prevent them going brown in the air. Arrange the avocado and egg slices on a plate.
- To make the sauce mix the mayo, chutney and curry powder to taste and spoon over the avocados and egg slices. Serve with bread or crackers, preferably at room temperature.